Veggie Puttanesca

A budget-friendly vegetarian Italian pasta sauce made with olives, capers, and tomatoes, served over al dente spaghetti.

Vegetarian Dinner Italian Pasta Budget

Estimated Nutrition

Calories

504

kcal / serving

2016 kcal total

Carbs

65g

per serving

260 g total

Fat

17g

per serving

68 g total

Protein

12g

per serving

48 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

300

Spaghetti

dried

Liquids

150

Red Wine

or vegetable stock

NutsSeeds

clove

Garlic

finely sliced

tsp

Dried Chilli Flakes

0.5

tsp

Sea Salt

fine

to taste

Black Pepper

freshly ground

handful

Flat leaf Parsley

roughly chopped

OilsFats

Olive Oil

divided use

Other

125

Black Olive

drained, pitted, halved

Vegetables

200

Onion

frozen chopped or medium roughly chopped

tbsp

Caper

drained

800

Chopped Tomato

tinned

Method

Stir in olives, capers, chilli, salt, tomatoes, and wine or stock.

Heat 45ml of oil in a saucepan and fry onions and garlic for 5 minutes.

Top with remaining sauce, 15ml of oil, and parsley before serving.

Mix spaghetti with half the sauce and the reserved water.

Reserve 45ml of pasta water and then drain the spaghetti.

Boil spaghetti in a separate pan until al dente.

Simmer the sauce gently for 40-45 minutes until thickened.